Japanese Cuisine: premium ingredients and techniques

Le Cordon Bleu London and Chef Eric Bediat welcomed Kazutoshi Endo Executive Head Sushi Chef for Zuma Group Worldwide for a demonstration and tasting on Japanese cuisine.

As a third-generation sushi master, Chef Endo Kazutoshi has been learning his craft for over 21 years. He began his career in Japan during 2006, after undertaking an apprenticeship at the famed El Bulli, gaining a different perspective to traditional Japanese food, which he has expanded upon throughout his career.

Now Executive Head Sushi Chef at one of the world's most famous Japanese restaurant groups, Zuma Group Worldwide, Chef Endo has been demonstrating the secrets of this cuisine, using specially sourced ingredients and perfected techniques.

Le Cordon Bleu London invited Chef Endo for this exclusive demonstration in order to raise the awareness among our students and guests on the importance of quality and specialist ingredients as well as give an expert perspective on Japanese cuisine.

While Chef Endo demonstrated some key culinary techniques, he also highlighted the need to get to know the produce: provenance, method of production as well as the producer. Akasu (sushi vinegar), Wasabi, Rice, Yuzu, Waguy beef and Nori were also introduced and explained to the guests.

Advanced and International cuisine techniques are taught at Le Cordon Bleu London in our Diplôme de Cuisine and Grand Diplôme^® programme.
A one-day Japanese cuisine course is also available as part of our Tastes of Asia gourmet and short course range.